Tiger Prawns with Spicy Fermented Bean Sauce

1. 1

   Clean the prawns by removing the beards and legs.

2. 2

   Snip off the sharp end of the tails and segment the prawns into four parts: head, two segments from the body and one from the tail.

3. 3

   Using a pair of tweezers, remove any visible digestive tracts (or as I call them, poo chutes, heh).

4. 4

   If using medium-sized prawns, keep them whole, butterfly and devein as usual.

5. 5

   Chop the fermented soybeans or bean paste with the sugar and set aside in a bowl.

6. 6

   Mix the chili, tomato sauce and oyster sauce in another bowl.

7. 7

   Heat up oil in a large wok.

8. 8

   On high flame, fry the shallots and garlic till fragrant.

9. 9

   Add in the tauchu and sugar mix.

10. 10

    Fry for a couple of minutes and add the sauce mixture.

11. 11

    Combine well for another 3 minutes.

12. 12

    Add a little water to the sauce mixture and fold in the prawns.

13. 13

    Toss evenly with the sauce for 2 minutes.

14. 14

    Cover for 1 minute.

15. 15

    Remove lid and toss for another 2 minutes or till prawns are just cooked.

16. 16

    Thicken the sauce according to your liking with the cornstarch mixture.

17. 17

    Season to taste by adding a little salt sparingly just to flavor as the tauchu is already salty.

18. 18

    Remove to a serving platter and garnish with some picked coriander leaves and serve warm with your choice of rice, bun or bread.

19. 19

    Note: Fermented soybeans can be found at supermarkets or Asian groceries.

* Per serving · 4 servings · Values may vary.